I found this recipe on the internet and full credit should go to
leeson@admin.fhda.edu.
This bread is absolutely wonderful
Sourdough Rye Starter
2 cups flour
1 cup yogurt, room temp
3/4 cup water
2 1/2 Tbs cider vinegar
1 Tbs yeast
1/2 tsp crushed caraway seeds
1/2 tsp ground cardamom
Combine all ingredients in large bowl and beat until well blended. Cover and
let stand @ room temp for 24 hours.
For the next 3 days, add to the above mixture 1 cup rye flour, 2 Tbs brown
sugar siddolved in 3/4 cup warm water, allowing to stand at room temp. It is
now ready to use. For each cup of starter you used, replenish with 3/4 cup
water, 1 cup rye flour and 2 Tbs brown sugar.
BREAD
3-6 pieces rye bread socaked in water and squeezed dry or about 1 1/2 cups
3 cups starter
1 pkg yeast
1 Tbs salt
2 Tbs caraway
4 cups white flour
In mixer with dough hook, place squeezed rye bread, starter, yeast, salt,
caraway and 2 cups of the flour. Mix for 5 minutes. Add flour 1/4 to 1/2 cup
at a time and knead for 10 minutes.
Allow to rise for 3/4 hour. Punch down, put on floured board, cut in half and
make into loaves. Place on a baking sheet prepared with cornmea. Allow to
rise for 45 minutes.
Preheat oven to 450 and keep an empty pan in the oven while it's heating.
Five minutes before putting the bread in the oven, pour 1 cups hot water in
the pre heated pan. Cut top of brad, brush with egg wash, sprinkle with
caraway seeds and bake approx 40 minutes.